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Effects of chitosan and collagen containing α-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion

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Abstract

To provide efficient antioxidant capacities, proper carriers are needed to protect antioxidants against oxidative stress. Collagen mesh structure or chitosan gel was loaded with α-tocopherol and their effects were evaluated in bulk corn oil or oil-in-water (O/W) emulsion at 60 °C. Added collagen and chitosan enhanced oxidative stability in corn oil and O/W emulsions at 60 °C compared to corn oils without carriers or with addition of α-tocopherol (p < 0.05). Stability of α-tocopherol in corn oil loaded in collagen or chitosan was significantly enhanced compared to that in oils without carriers (p < 0.05). In O/W emulsions, α-tocopherol loaded collagen showed higher antioxidant properties than α-tocopherol loaded chitosan (p < 0.05). Collagen mesh structure and chitosan gel retarded the rates of lipid oxidation efficiently in both food matrices when α-tocopherol was not loaded. Collagen mesh structure and chitosan gel can be useful carriers for α-tocopherol in bulk oil or O/W emulsion.

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Acknowledgements

This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF-2014R1A2A1A11050047) and (NRF-2017R1A2B4002613) funded by the Ministry of Education, Science and Technology.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do, 16419, Republic of Korea

    Seo Yeong Gim, Jinyeong Jung, YongJun Kwon & JaeHwan Lee

  2. Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea

    Mi-Ja Kim

  3. Department of Biomechatronic Engineering, Sungkyunkwan University, Suwon, Republic of Korea

    GeunHyung Kim

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  1. Seo Yeong Gim
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  2. Jinyeong Jung
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Correspondence to JaeHwan Lee.

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Gim, S.Y., Jung, J., Kwon, Y. et al. Effects of chitosan and collagen containing α-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion. Food Sci Biotechnol 27, 947–956 (2018). https://doi.org/10.1007/s10068-018-0345-x

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  • DOI: https://doi.org/10.1007/s10068-018-0345-x

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